#tippling

Hey there Santa, can you just skip the presents this year and take me to dinner? I really don’t need another cookie sheet or all the seasons of Big Bang Theory like I originally requested; I would much rather some amazing food from one of these restaurants…

Anyone who follows me on Twitter and Facebook knows that I have been borderline stalking anyone associated with Boarding House. The instant I heard Alpana Singh was opening her own restaurant I knew that I needed to eat there immediately. Who else knows more about food in Chicago than Singh, the host of Check Please? Add her crazy-impressive wine knowledge honed from years of being the Lettuce Entertain You sommelier and Boarding House has got to be the closest thing to heaven on earth. When her menu was first released I stopped working and immediately sent the link to my foodie-in-training cousin, Megan, and then texted my mom everything from the menu that she would NEED to eat. I knew the food would be awesome with Christina Gosselin as the chef, but I never expected to ever want to eat things like chicken liver mousse (cognac aspic, fig jam, and toasted baguettes); I’m not the world’s biggest fan of liver or aspics (they typically freak me out) but for some strange reason I want to try this. On the other hand I also want to some safer options, like the kampachi crudo or cumin cauliflower, both which I’m sure will be amazing albeit less adventurous. The medium plates all look fantastic too, with pork belly and mushroom puree, lobster poutine with cheese curds, etc., but then the entrees completely blow them out of the water with citrus poached salmon, hazelnut crusted short rib, seared diver scallops, chicken three ways, and then the list keeps going on and on and on. And I want it all. Without exception. The saddest part is that I could make a meal out of the sides alone, with things like pork tots (I have no idea what these are but I am one hundred percent ok with pork anything) or cheese curd mashed potatoes (I’m not sure what to expect but this sounds like the marriage of two of the all time greatest foods ever so I’m going to bet it’s amazing). Pair all the foodie awesomeness with wines recommended by Singh and I cannot imagine something else that I could want for Christmas. http://boardinghousechicago.com

Unless of course that something else is served up by Chef Ryan Poli. At this point my friends and relatives cringe whenever I mention Tavernita/Barcito because they know it will be at least a ten minute rant about my complete obsession, and when I told them all Poli was doing the menu for Mercadito Group’s Little Market Brasserie I think they all went home and cried themselves to sleep knowing that, from that point on, all I would be talking about was this new restaurant. While no official menu has been released yet since LMB is still just at the soft opening stage, plenty has been written about what may or may not be on the menu. Grubstreet reported (http://chicago.grubstreet.com/2012/12/ryan_poli_makes_us_lunch_and_t.htmlc) burgers, lobster rolls, pork chops (Eater confirmed these served with cabbage and apple), and even fresh pasta at times. Poli’s Instagram shows apple almond tarts, short ribs (Eater confirmed short rib poutine), mahi mahi, bread with honey butter, etc. Thankfully the Tippling brothers are back again for the drink program too, so that is another huge plus for me. Also, Poli talked about the atmosphere being more relaxed than the other Mercadito restaurants and based on the handful of Yelp reviews already popping up it seems like that’s true. The only thing that has me nervous is that LMB is in the Talbot and with hotel eateries I always anticipate the worst; I’m putting my trust in the Mercadito/Poli/Tippling team though and checking this out asap. www.littlemarketbrasserie.com

There can’t be a restaurant wish list without mentioning Stephanie Izard’s sequel to Girl and the Goat. Little Goat is only partially open, with their bread program driving the food for the time being. Based on the insane amount of bread I consume at Girl and Goat, I’m willing to bet giving genius/mad-bread-scientist Greg Wade free range to go crazy with baking was one of Izard’s best ideas ever. As of right now one of their bread specials is the tortone with garlic and mashed potatoes that sounds like it was created especially for me; the other thing I need to try immediately, based on the amount of people on Yelp who sound ready to propose to Izard after trying this, is the shrimp sandwich. Though on the other hand the other part of me wants to wait for the diner to actually open so I can eat more than just a teaser. After months and months of torture waiting for LG to open, only to have it pushed back repeatedly, I feel like I just want to go and do it right. If I do not have to be lifted out of there with a crane after eating more food than any human should be able to consume I will feel as if I have failed at life. When I first went to Girl and Goat I’m pretty sure that our table horrified our waiter by how much we were able to pack away. My goal is to beat that. It’s good to have goals… http://littlegoatchicago.com

Since Santa probably has me on the naughty list I’m lowering the bar a bit and would also be happy with a trip to Three Dots and a Dash when it opens. While the Melman’s country/western themed restaurant, Bub City, is open and getting decent reviews, the basement tiki bar isn’t scheduled until February now. While tiki bars aren’t something I normally gravitate to, Paul McGee is at the helm of this one so I’m definitely thinking this will be the exception to the typically very mediocre rule. I like that McGee is taking a more traditional route with the drink list, borrowing some Don the Beachcomber classics and creating his own drinks too. But then again I’m good with most rum based drinks so who am I trying to kid, they had me at “tiki.” http://threedotschicago.com

To all bartenders, mixologists, cocktail servers, and all self-respecting tipplers on the planet: KEEP THE STIR OUT OF MY DRINK.

It is always a pet-peeve of mine when I order a beverage, the making of which requires some level of expertise (e.g. an Old Fashioned), watch the mixologist finesse his/her way through the composition, only to defile it at the very end by jamming one of those annoying black stirs into it before serving.

My reaction is similar to walking into a elevator in which someone has just passed the most foul gas imaginable.

I always take the stir out, place it on the napkin beneath the beverage and walk away shaking my head in disgust.  Here are three reasons why:

Gentlemen cannot even attempt to look respectable why trying to sip anything through a stir.

You cannot very well partake of the cocktail with the stir in the glass, without jamming the plastic atrocity into your eye.

Ladies are exempt, though should take note that you will gain immediate notice should you adopt the same philosophy as the gentlemen.  After all, there are few things sexier than a lady who can appreciate a fine spirit, served neat, or that has the wherewithal to order something other than a light beer, or a cosmo.

For these reasons, I implore all service industry professionals to immediately discontinue use of the stir, unless otherwise requested by your patrons.  As service industry professionals, you should cater to the highest common denominator, not the lowest, and create a new standard.  Be a stand for refinement and sophistication and you will be rewarded, in-kind.